Comparative Diminution of Patulin Content in Apple Juice With Food-Grade Additives Sodium Bicarbonate, Vinegar, Mixture of Sodium Bicarbonate and Vinegar, Citric Acid, Baking Powder, and Ultraviolet Irradiation

This study aimed to determine an optimal method for patulin (PAT) reduction for application in apple juice production. PAT levels in spiked apple juice (100 μg/L) were measured after treatment with citric acid, sodium bicarbonate, vinegar, mixture of sodium bicarbonate and vinegar, baking powder, an...

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Detalles Bibliográficos
Autores principales: Kim, Minkyeong, Shukla, Shruti, Oh, Youngsook, Chung, Soo Hyun, Kim, Myunghee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Pharmacology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6099155/
https://www.ncbi.nlm.nih.gov/pubmed/30150932
http://dx.doi.org/10.3389/fphar.2018.00822

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